100% Wheat Bread Recipe (2024)

FAQs

Is 100 percent whole wheat bread good for you? ›

Good bread makes your body happy

The benefits of eating 100% whole-wheat or whole-grain far surpass just the taste. Eating whole-grain foods within an overall healthy diet helps to lower your risk for many diseases, including: Stroke. Diabetes.

Thus, when we talk about 100% whole wheat bread, the loaf contains the entire grain of wheat and all nutritious parts as ingredients. Multigrain bread contains various types of grains. You might find wheat, flax, barley, oats and even seeds in multigrain vs. whole wheat bread that only consists of one grain type.

The bran in whole wheat flour weakens the gluten strands by cutting into them and disrupting the gluten matrix. This decreases the overall extensibility and elasticity of the dough so that it cannot hold onto as much carbon dioxide – resulting in a denser bread.

Milled from 100% whole grains of wheat, this bread is low in saturated fat and doubles up as a good source of fibre. Whether you live to eat or eat to live, it's best when it's done right.

To recap, to help manage blood sugar, it is most important to choose bread that is: 100% whole grain, such as 100% whole wheat. a good source of dietary fiber, containing at least 3 grams per slice. low in added sugars, with only 1–3 grams per slice.

Whole Grain Bread

Thanks to their high fiber and nutrient content, breads made with whole grains, including whole wheat, are generally the go-to healthiest breads that dietitians recommend. “Most people need more fiber in their diets, so finding high-fiber bread is often a good idea,” Dodd says.

Both whole grain and whole wheat contain all three parts of the grain kernel — the bran, endosperm, and germ. However, whole wheat exclusively refers to wheat kernels, while whole grain includes other grains, such as barley, corn, and rye.

The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense.

Whole-grain bread can be made with one or several types of grain, whereas whole-wheat bread implies that only wheat is used. Whole-grain and whole-wheat breads are a nutritious choice, but read labels and choose what makes sense for you and your family.

Knead the dough for a long time, at least 8 minutes. If you have a stand mixer, use it for this recipe. This is a heavy whole grain dough, so it requires a good amount of kneading to help produce a more elastic structure. When kneading, avoid adding too much flour; a slightly tacky and soft dough is OK.

Will adding more yeast make bread fluffier? ›

Use a good-quality bread flour that has a high protein content, as this will give your dough the structure it needs to rise and become light and fluffy. Make sure to use the right amount of yeast for your dough. Too much yeast will cause the dough to rise too quickly, resulting in a denser texture.

All-Purpose Flour: If a recipe calls for all-purpose flour, you can mix together a higher protein and a lower protein whole wheat flour. For bread recipes that call for all-purpose flour, make sure you use more of the higher protein flour than lower protein flour for increased protein content and gluten development.

With a smooth texture and a touch of sweetness, 100% Whole Wheat bread is the perfect seedless bread for everything from sandwiches to french toast. Dave's Killer Bread 100% Whole Wheat 4.4 out of 5 stars.

Yes, even the organic, whole grain kind! When you eat your slice of 100% whole wheat bread you receive approximately 2 grams of fiber, but you consume 20 grams of carbohydrates (starch and sugar) and 100 calories.

Whole grains and products made from them are more filling than refined grains, and research suggests that they may lower your risk of obesity. In fact, eating 3 servings of whole grains daily was linked to lower body mass index (BMI) and less belly fat in a review of 15 studies in almost 120,000 people ( 12 ).

“This provides higher fiber content and more nutrients,” she says. A standard serving of whole wheat bread (one slice) contains roughly 80-100 calories, around two to three grams of fiber, and a better profile of vitamins and minerals compared to white bread, according to Ingram.

Whole wheat bread is more healthful than white bread but is high in fiber and can be difficult for some people to eat. If a person has trouble digesting whole wheat toast, the first step is to try it plain without butter. For additional flavor, choose fruit jellies over creamy spreads, such as nut butter.

Are you still eating white bread? Try switching to whole-wheat or whole-grain varieties. These types of bread are also high in fiber, which can help lower your cholesterol.